Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/69450
Type: Artigo de periódico
Title: Inactivation of E. coli and B. subtilis spores in ozonized cassava starch
Author: Amorim, EOC
Tribst, AAL
Augusto, PED
Cristianini, M
Abstract: In the present study, the efficacy of ozone inactivation of B. subtilis spores and E. coli in cassava starch was evaluated. Cassava starch with 18 and 30% moisture content was processed with ozone at concentrations of 40-118 ppm and exposure times of 15-120 minutes. The processing at 113 ppm/120 minutes (maximum exposure level to ozone evaluated) at 18% of moisture content did not cause significant reduction of B. subtilis spores and caused the reduction of only 2 decimal of E. coli. On the other hand, when the ozonation process was carried out for 120 minutes at 30% of moisture content, 3.6 decimal reduction of B. subtilis was achieved at 40 ppm of ozone and total B. subtilis load reduction (>5 log cycles) was observed at 118 ppm of ozone. Similarly, total E. coli load reduction (>7 log cycles) was achieved at 40 ppm of ozone exposure for 60 minutes. Therefore, the results indicate that the ozone efficacy against microorganisms in cassava starch was mainly dependent on the sample moisture content and to ozone concentration and exposure time. Moreover, it was observed that ozone is a promising technology to reduce microbial counts in dried food.
Subject: ozonation
food processing
non-thermal technologies
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Rights: aberto
Identifier DOI: 10.1590/S0101-20612013005000043
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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